I might be late in the game. Everyone who’s already cool, healthy, and fabulous have already been eating quinoa bowls for years. I have made these before but everyone could use a no-heat lunch idea, right? Search quinoa bowls on Pinterest and a number of results will make your head explode.
My husband likes a smoked paprika chicken one I make with an orange dressing, and I like a lemony shrimp one. There’s really no recipe, but there is a formula:
- Grains: I like quinoa cooked in chicken stock. (1 cup of quinoa to 2 cups of chicken stock)
- Protein: I like shrimp, hubs like chicken.
- Toppings: For our bowls, I added, diced cucumbers, corn, cilantro, slices of oranges, avocado, and red onion.
- Dressing: For hubs, I made one of orange and lime, and mine was with lemons
Citrus Dressing for Quinoa Bowls
- 1 orange
- 1 lime
- 2 tbsp olive oil
- honey to taste
- salt & pepper to taste
Peel and segment the orange. Squeeze the juice from the core into a small bowl.
Add the juice of the lime into the bowl. Whisk together with olive oil until well mixed. Mix in honey, salt and pepper to taste.
Whisk all the ingredients together. Pour over the bowl when ready to eat.
Lemon Dressing for Quinoa Bowls
- 6 Tablespoons olive oil
- 2 lemons worth of juice
- 2 cloves garlic finely minced
- honey to taste
- salt and pepper
Whisk all the ingredients together. Pour over bowl when ready to eat.
For the chicken breast in this lunch bowl, toss chunks of chicken breast in smoked paprika and minced garlic. Then in a skillet, heat olive oil over medium-high heat. Throw in the chicken breast and saute until done, and no longer pink.
Peel and devein a quarter pound of medium shrimp. Pat dry with a paper towel. Toss the shrimp in cajun seasoning, salt and pepper, or your favorite seasonings and minced garlic. In a skillet, heat olive oil over medium-high heat and saute until pink. Do not over cook.
Assemble the Bowls
In a large bowl mix quinoa, proteins and toppings. Then stir in as much dressing as you’d like. Enjoy!